The fruit is handpicked and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids, with minimal sulphur added. Fermentation occurs using wild yeast and it is then left unsulfured to the following summer at which time most of the wine has completed full malo- lactic fermentation . A minimal amount of sulphur is added and left in barrel for a total of 6 months where it is racked off gross lees and transferred to tank. The resulting wine is bottled using no finings and minimal filtration.

Tasting Notes

This young and vibrant Pinot Gris has a floral nose with a hint of ginger spice. A layered wine with citrus fruit on the palate lingering on, to finish with crisp nashi pear to balance the richness.

Review

Friendly gris with texture and flavour well on its side. Pear and fresh cream with spice and seaspray characters as treble. Not too simple, not too complex; balanced; drinks like a charm as a result. Campbell Mattinson – Halliday Wine Companion- 92 Points

Light, bright yellow hue and a toasty, smoky barrel-fermented bouquet. There is also richness and amplitude in the mouth that lifts this wine to a higher level than most of its peers. Good intensity, concentration and richness, with a little phenolic grip on the finish and after-palate. On the other hand, the barrel-ferment does tend to dominate the fruit character. Huon Hooke – 90 Points

Regions

Subject to the provisions of the Liquor Control Reform Act 1998 Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (Penalty $2,000) and/or for a person under the age of 18 years to purchase or receive liquor. (Penalty $500) Even Keel Wines - Liquor Licence No: 36107884. Web Design by Entice Mornington